Roasted beetroot, shaved fennel and broad beans with skordalia from Community: Salad Recipes from Arthur Street Kitchen (page 47) by Hetty Lui McKinnon

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Notes about this recipe

  • ellwell on March 15, 2023

    This was a really different way to have mashed potatoes. I loved the way it went with the bean/beet/fennel salad, which totally surprised me—such an odd combo.

  • jenmacgregor18 on April 05, 2022

    I think the skordalia worked really well with the beet and fennel. It was good and satisfying. My changes: I omitted the beans. And added some mustard vinaigrette I had and some additional salt to taste.

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